Jan 20, 2011

Keema Diye Ghughni (Minced Meat with Yellow Peas)

Minced Mutton with matar. This preparation is very famous in Bengal, a good accompany with Parathas and luchi.


For the keema
Minced chicken meat -200 gms
1 onion chopped finely
3-4 gralic minced
1 inch ginger chopped
2 -3 tsp of turmeric powder
2 tsp. red chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp of garam masala
1 tomato chopped
Salt as per taste and some sugar
Oil for cooking -2-3 tbs
For the mator ghughni
Yellow peas- 2 cup soaked in water overnight or in warm water for 3-4 hrs prior to cooking
1 tsp of turmeric powder
1 tsp of salt
1 pinch of sugar
Coriander leaves for gurnishing.

  • Pressure cook the matar with little salt until it is just done not mushy.
  • Now prepare the keema, since the keema(minced meat )is of chicken,the time required to cook is less.
  • Add oil to a hot saucepan, temper it with 2 bay leaf then add onion and saute it until it turn brown.Add ginger-garlic paste and chopped tomato.
  • Now add turmeric powder,red chilli powder ,cumin-coriander powder ,salt and sugar and a little bit of water.
  • Stir/fry the paste at med-low for 5-7 mins till the oil separates out.
  • Now add in minced meat to it , stir it well so that the spices get evenly coated over mutton mince.Add in garam masala powder.
  • Now cover the saucepan and cook at low for 7-10 mints.
  • Now transfer the prepared keema to the cooked matar.
  • Let it simmer some more time at low till the gravy gets a nice colour and keema and matar gets mixed well.
  • Gurnish with coriander leaves.

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